Sausage Meatballs with Ricotta in Tomato Sauce

Ingredients

• 10 ounces ground pork shoulder
• 10 ounces sweet Italian sausage , removed from casings
• 2 ounces prosciutto or pancetta , minced (helps to put in the freezer for 15 minutes before mincing)
• 4 cups cubed white bread , crusts removed
• 1/2 cup fresh flat-leaf parsley , chopped
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons kosher salt
• 3 eggs , lightly beaten
• 2/3 cup whole milk ricotta cheese
• Extra virgin olive oil
• 1 (28-ounce) can crushed tomatoes (high quality, either San Marzano or Muir Glen)
• 1/4 cup chiffonade * fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese

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